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Recipes
Oatmeal Cranberry White Chocolate Chunk Cookies
By Texaschef11
1. Combine butter and sugar until light and fluffy, using an electric mixer with a paddle attachment
- 5 cups butter
- 5 cups brown sugar
- 10 large eggs
- 10 cups old-fashioned oats
- 10 cups flour
- 5 teaspoons baking soda
- 2 1/2 teaspoons salt
- 7 1/2 cups Ocean Spray® Craisins® Dried Cranberries
- 5 cups white chocolate chunks
Bourbon-Vanilla Soaked Pork Loin with Spicy Pecan Gravy
By Texaschef11
Cook notes: I soaked my pork roast for 6 days and it was fine
- 1 vanilla beans, split and scraped
- 1 ts Madagascar vanilla extract
- ½ cup brown sugar
- ¼ cup plus 1 TB apple cider vinegar
- 2 bay leaves
- A couple dashes of cinnamon
- ¼ cup of freshly squeezed orange juice
- 1 cup of good bourbon
- 1 pork loin, tied (about 4-6 pounds)
Chocolate Banana Cream Pie
By Texaschef11
Prepare pie crust according to the technique outlined here, adding in cocoa powder and sugar
- For Pie Crust:
- 1 cup plain all purpose flour
- 4 oz (1 stick) unsalted butter, chilled
- 1/4 cup water
- 1/4 teaspoon salt
- 1/4 cup cocoa powder
- 1/4 cup sugar
- For Filling:
- 3/4 cups sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 egg yolks
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1/4 cup semi-sweet chocolate chips
- 2 medium bananas, sliced
- 1 cup heavy cream
- 3 tablespoons sugar
- 1/2 teaspoon vanilla
- Chocolate curls, for garnish (optional)
Honey Lemon Jelly
By Texaschef11
Grate rind from enough lemons to measure 4 teaspoons; set aside
- 5 to 6 * 5 to 6 lemons
- 2 1/2 * 2 1/2 cups honey
- 1 * 1 (3-ounce) package liquid pectin
Peanut Butter Bars
By Texaschef11
1. Line an 8×8-inch square pan with foil, leaving enough to hang over the sides, then butter the foil
- 1/2 cup unsalted butter
- 1 3/4 cups powdered sugar
- 1 cup smooth peanut butter
- 3/4 cup graham cracker crumbs
- 1/4 cup unsalted butter
- 1/2 cup milk chocolate chips (or chopped chocolate)
Turtle Brownies
By Texaschef11
1. Preheat oven to 350°
- 1 cup sugar
- 1/2 cup unsweetened cocoa
- 3 tablespoons butter, melted
- 2 large egg whites
- 1 large egg
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 3/4 cup miniature chocolate-covered chewy caramels (such as Mini Rolos)
- 1/3 cup chopped pecans, toasted
- Cooking spray
Banana Cupcakes with Peanut Butter Frosting
By Texaschef11
Preheat oven to 350° Cream shortening and sugar together in mixing bowl
- For Peanut Butter frosting:
- 1/2 cup vegetable shortening
- 1 1/4 cups sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups mashed ripe bananas
- 1/4 cup buttermilk
- 2 cups all-purpose flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup butter, room temp (1 stick)
- 1 cup creamy peanut butter
- 6 cups sifted powdered sugar
- 1/4 cup milk (you can add more if your prefer a creamier frosting)
- For garnish (optional):
- Chocolate syrup for drizzle (I used Hershey's)
- Reese's Peanut Butter cups, chopped
Pumpkin Muffins with Toffee and Pecans
By Texaschef11
Preheat oven to 375F. Line a 12-cup muffin tin with paper liners or lightly grease and flour
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp freshly ground nutmeg
- 1/2 cup butter, room temperature
- 1 1/4 cups sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1/3 cup chopped chocolate-covered toffee bars (such as Heath)
- 1 cup toasted, salted pecans, coarsely chopped
Southwestern Egg Rolls
By Texaschef11
In large bowl mix all ingredients (except wrappers and oil), adding a little bit of the ranch dressing and salsa at...
- 1/2 * 1/2 lb. chicken, cooked & shredded
- 1 * 1 large onion, chopped
- 1 * 1 green pepper, chopped
- 2 * 2 cups cooked white rice
- 1 * 1 can black beans, rinsed and drained
- 2 * 2, 8 oz pkgs. pepper-jack cheese, diced
- 1 * 1 small bunch flat-leaf parsley, chopped
- 1 * 1 can whole kernel corn
- 1 * about 1 cup ranch dressing
- 1 * about 1 cup salsa
- 1 * 1 dash bottled hot pepper sauce
- * Salt and pepper to taste
- 1 * 1 Tbsp Southwestern seasoning
- 1 * 1 pkg eggroll wrappers
- * Oil, for deep frying
Polenta Custard with Port-Stewed Autumn Fruits
By Texaschef11
To make the stewed fruits, in a saucepan over high heat, combine the port, honey and cloves
- For the stewed fruits:
- 3 cups port wine
- 3 Tbs. honey
- 10 whole cloves
- 3 pears, preferably Bosc, peeled, halved and cored
- 1 1/8 cups large dried apricots
- For the polenta custard:
- 1/4 cup grappa or other brandy
- 1/4 cup golden raisins
- 2 1/4 cups milk
- 1/8 tsp. salt
- 3/4 cup Italian polenta
- 1 cup ricotta cheese
- 1/2 cup sugar
- 1/4 tsp. ground cinnamon
- 3 eggs, lightly beaten
- For the topping:
- 1/3 cup crème fraîche blended with 2 Tbs. milk
- Confectioners’ sugar